Leftover-Porridge Pancakes

I never seem to get the porridge quantities quite right in the mornings, and have recently embarked on a series of experiments with teacups and measuring cups, trying to work out the exact amount of oats and water and milk needed to make two small bowls of porridge for two small children – but no matter how carefully calculated, there’s […]

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MANDARIN BREAKFAST BIRCHER

Ingredients: (makes one portion) 40g rolled oats 100g natural yoghurt 100ml milk (10g milk powder and 100ml water) 100g broken mandarin segments Mix the oats, yoghurt and milk together in a small bowl, and chill in the fridge overnight to soften the oats. In the morning, serve with the mandarins on top, and enjoy! A drizzle of honey, if you […]

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APPLE CRUMBLE GRANOLA

This decadent-tasting breakfast is simple to make, and almost feels like starting the day with a dessert! It’s easy to customise, use any combination of fruit and spices that you have to hand. Frozen berries with chunks of white chocolate, banana and cinnamon, even grated orange rind and dark chocolate for a luxury twist… Here’s a simple apple crumble combination […]

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MINCE PIE CRUMBLE

And the dessert from the One Show! Here’s my twist on a festive dessert – because everybody loves a crumble, don’t they? I served mine with brandy butter and white chocolate ice cream, recipe for THAT to follow… ‘Mince pie’ crumble, serves 6: Ingredients: 100g flour 100g oats 100g butter 100g sugar 400g apples 200g mixed fruit and peel 200g […]

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Reader Recipe: Laura’s Porridge-and-Yoghurt Breakfast

I received this lovely email recipe from a reader after I posted my Express Porridge idea, and loved it so much I thought I would share it. I know my Small Boy would love this! Good morning Jack, I saw your recent post about creating your own instant oatmeal. Here’s something I make that’s cheap and easy to make, and my daughter loves it. One 450g/500g tub of yogurt Some cheap, fine cut value oats *fruit (optional) Spoon the yogurt into a bowl, and gradually add the dry oats and stir them in. Add enough oats so the mixture is between overly creamy and dry. Put the top on the container, and keep in the fridge overnight. The next day you’ll have creamy, fluffy yogurty oats to spoon into a bowl and enjoy. *Most of the time, after I pour the yogurt into the bowl, I add some frozen blueberries, frozen blackberries or raisins before stirring in the porridge. This is made in our house once a week, and it provides about 3 breakfasts for myself and my daughter. It goes down a treat. Best wishes, Laura. If you have a recipe you want to share, email it to jackmonroe@live.co.uk

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